Deer Camp Venison Chili
Author: Don F. Netek Jr
Ingredients
  • 1 pound pinto beans
  • 3 pounds ground venison
  • 2 medium onions; chopped
  • 2 teaspoons chili powder
  • 1/2 teaspoon Cayenne pepper
  • garlic powder, to taste
  • freshly-ground black pepper, to taste
  • salt, to taste
  • 10 Cups water
  • 2 small Rotel tomatoes
  • 4 slices bacon
Instructions
  1. Use at least a 6-quart pot, pinto beans should be soaked in water overnight to make soft and the water changed at least twice. Brown ground venison in pot.
  2. Add the chopped onions, chili powder, cayenne pepper, and garlic powder, salt and black pepper to taste.
  3. After meat is browned add the 10 cups of water, and bring to boil.
  4. Add the 2 cans of Rotel tomatoes and 4 slices of bacon, and softened pinto beans.
  5. Continue to let mixture boil. Be sure to stir, mixture will thicken. Be sure to cover pot.
  6. You may add small amounts of water as level in pot lowers.
  7. Taste when beans are done.
  8. Chili is now ready for everyone at the deer camp.
Notes
Recipe Source: THE SPORTSMAN'S COOKBOOK AND THEN SOME by Don F. Netek Jr.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/deer-camp-venison-chili/7507/